GREEN THAI CHICKEN COCONUT CURRY
An EASY, one-skillet green curry that's ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 20m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.
Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1196 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THAI COCONUT CHICKEN
With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!
Provided by Amy
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
- In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
- Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
- Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
- Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
- Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 323 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
COCONUT CURRY THAI CHICKEN
Steps:
- For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
- For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
- Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
- Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
- SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
- Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
- Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
- Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
THAI COCONUT CHICKEN A LEAN AND GREEN RECIPE
Is there anything better than a meal that takes just a few minutes to prep then cooks all day in the Slow Cooker? YES! One that you can make not one, but THREE different ways with the same preparation! This little recipe for Thai Coconut Chicken creates 3 mouthwateringly delicious meals that are on program and as beautiful as they are delicious. Whether you serve hot or cold, as wraps, a salad or stuffed, we promise you'll love this recipe.Happy Cooking! Stacey
Provided by Stacey Hawkins
Categories Main Dish
Time 8h5m
Yield 4-6
Number Of Ingredients 6
Steps:
- Pour coconut milk into the slow cooker. Add Thai seasoning and whisk together.
- Add chicken breasts, put the lid on the slow cooker and cook on low for 8 hours until chicken is thoroughly cooked and tender.
- Working one piece of chicken at a time, place chicken into a bowl and using two forks, shred the meat. Place back in the slow cooker when finished.
- From here you have a few options. If you want to serve chilled, put all the chicken in an airtight container and then put in the fridge. Will keep up to 3 days in the fridge and as you'd expect, will taste even better day 2! If serving hot, proceed with the next steps.
- If making wraps or tacos, take 6 ounces of chicken and divide over 3 lettuce leaves. Sprinkle with a little cilantro and 1/4 C of diced red pepper. Drizzle with 2 Tablespoons of sauce from the slow cooker and away you go!
- If making a salad, place 6 ounces of chicken over mesclun greens (or other preferred greens) and sprinkle with a little cilantro, 1/4 C of diced red pepper. Drizzle with 2 T of sauce from the slow cooker and toss to combine. Serve immediately.
- If making a stuffed pepper, cut a small bell pepper in half. Stuff 6 oz of chicken in the pepper, sprinkle with some cilantro and 2 T of sauce from the slow cooker. You can serve this with the pepper raw and crunchy (my fave) or you can microwave the pepper by itself for 1-2 minutes before stuffing to soften it.
Nutrition Facts : ServingSize 4-6, Calories 219
THAI GREEN CHICKEN CURRY
Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 12
Steps:
- Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
- Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
- Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- Next, pour in a 400ml can of coconut milk and let it come to a bubble.
- Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
- Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- Scatter with lime to garnish and serve immediately with boiled rice.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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